Wednesday, October 17, 2018

Gluten-Free Vegan Apple Cider Donuts

These donuts are gluten-free, dairy-free and vegan

Last weekend they had loads of seasonal baked goodies at the store.  It's like we got bombarded with yummy stuff from all angles.  I had my daughter with me and I could see her noticing all.  Growing up on a gluten-free diet has its challenges.  She's older now so she understands but it's still tough for her.  Unfortunately, none of the seasonal goodies were gluten-free so on on our way home I decided I was going to give apple cider donuts a try at least.  I even attempted glazing, albeit a healthy version of one!

Here are the details for this yummy recipe!  This one is also vegan.  To substitute for the egg, I mixed chia seeds with my almond milk.  After a few minutes, they form a paste and this helps "gel" your mix together, just like the egg does.  The chia seeds add fiber, protein, omega-3s and a good amount of minerals. 


1 cup Bob's Red Mill chickpea flour
1 cup apple cider
1 scoop Vegan Smart pea protein powder
2 tbsp coconut oil
1/2 cup unsweetened almond milk
1 tsp apple pie spice
1 tsp apple cider vinegar
1 tsp baking soda
1/4 tsp salt
2 tbsp chia seeds + 6 tbsp unsweetened almond milk

For the glazing:  2 tbsp Vegan Smart pea protein powder, 2 tbsp coconut oil, 2 tbsp coconut butter, 1/4 tsp cinnamon

Preheat the oven to 350 F and spray the bottom of a donut tray.  Combine the chia seeds with the milk and let sit for about 10 minutes until it forms a gel paste.  Heat the apple cider on low and reduce until it's about 50 % down in volume.  I let it simmer until my chia seed gel paste was done.  Mix the dry ingredients and wet ingredients separately.  Combine them together until everything is well-incorporated.  This mix is enough for 8 donuts.  I used 4.5 tbsp of mix per donut.  Bake the donuts at 350F for 15 minutes.  Allow to cool on a rack.

For the frosting:  warm up the coconut oil and butter in the microwave until they melt.  Add the pea protein powder and combine until everything is well incorporated.  Dip on side of the donuts in the glaze and return to cooling rack.

Store the donuts in the fridge in an airtight container. Make sure you put sheets of wax paper in between the donuts so they don't stick.

These donuts are light and fluffy and taste amazing.  They are higher in sugar because of the apple cider but they are packed with good protein, fiber and minerals.  I like that they also have a good amount of iron from the chickpea flour, perfect for Little People!  They are good for breakfast or as a snack during the day.  Instead of the traditional sugar and cinnamon coating, I did a protein glazing for an added boost of nutrition.

It is so nice to be able to make healthy, gluten-free substitutes of seasonal favorites at home!  Next on our list are those yummy pumpkin cookies!

Do you think you'll be trying these donuts?  I hope you enjoy them!

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